Sunday, April 23, 2006

When it comes to chocolate chip cookies, I like them thin, crisp, and buttery. That way, even a bite without a chocolate chip is still a delicious one.

This recipe fits that description to a tee. (I make them without the chips for Kian, my chocolate-abhoring stepson.*) As always, chocolate chip cookies are best enjoyed with a tall glass of icy-cold milk.

Preheat oven to 375-degrees. Line two baking sheets with parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.